Le Cordon Bleu keeps cool with Williams

January 07, 2014
Innovative Products & Projects, Williams

The International Flagship Store in London installs the latest in refrigeration technology.

Le Cordon Bleu has been teaching classic culinary techniques for over 100 years. A world renowned network that provides the highest level of culinary and hospitality instruction in 40 schools in 20 countries.
When Le Cordon Bleu decided to create an International Flagship Institute in London, they chose Williams to supply the refrigeration for the new kitchens.

“London was an opportunity to review our developments and to select the best and most successful products to ensure that we were creating an Institute for the future, including the most technologically advanced catering equipment.” says Larry Montack, Head of Institute.” All the kitchens are multipurpose. Given the huge range of courses we offer, they have to be. The equipment we specified had to be able to accomodate that flexibility.”

The equipment was supplied and installed by Court Catering, whose managing director Nick Howe says, “As you would expect with such a pestigious project, the client’s requirements were very demanding.”

Williams’ coldroom designs were typical of this flexibility. The company was able to supply five units, each tailored for a specific storage purpose: fruit and vegetables, fish, meat, general products and a freezer room.
The Wiliams shopping cart included: 53 cabinets/counters, 6 blast chilers, 7 retarder provers and 5 modular coldrooms.

The Williams equipment features the latest in refrigeration technology. Cabinets and counters were supplied with CoolSmart controllers, which monitor and turn on the refrigeration system when it is needed, to minimise power consumption by up to 15%. The new blast chiilers use WEB (Williams Easy Blast) and are extremely simple to operate.

“50% of our students go on to 4 or 5 star establishments, a further 40% open their own businesses,” says Montack. “They expect to be using the very best facilities. At the same time, the kitchens are in constant, heavy use. So the catering equipment has to be top quality, robust and absolutely reliable.”
Another key factor in terms of equipment specification was sustainability. Le Cordon BLeu is committed to minimising carbon footprint and protecting the environment.

“Sustainable technology goes hand in hand with financial efficiency so investing in quality, longer lasting equipment makes sound business sense to us,” says Montack.

Williams’ Greenlogic initiative focuses on helping operators reduce their carbon footprint. As well as developing “greener” technologies, this involves helping customers to better understand their buying choices and how model variations will impact sustainability, waste and energy reduction.
The Williams commitment to quality, performance, innovation, sustainability and reliability make them the perfect partner for Le Cordon Bleu and the chefs of the future.

woman reaching into commercial beverage-air fridge.

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